Concepedia

Fruit Canning

Fruit Canning is a thermal food preservation process in which prepared fruit is filled into hermetically sealed containers and subjected to controlled heat treatment sufficient to inactivate spoilage and pathogenic microorganisms and enzymes, thereby producing a commercially sterile, shelf-stable product.

100

Publications

3K

Citations

320

Authors

120

Institutions

Publications per year

2017–2026

13

Parents

Children

Publications

100

Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

Antonela Ninčević Grassino, Jasna Halambek, Senka Djaković et al. · Food Hydrocolloids · 2015 · 245 citations

, , +15

Assessment of bisphenol A and bisphenol B in canned vegetables and fruits by gas chromatography–mass spectrometry after QuEChERS and dispersive liquid–liquid microextraction

Sara C. Cunha, José O. Fernandes · Food Control · 2013 · 127 citations

, , +15

Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties

Milad Hadidi, Pourya Izadi Amoli, Aniseh Zarei Jelyani et al. · International Journal of Biological Macromolecules · 2020 · 91 citations

, , +17

Determination of difenoconazole residue in tomato during home canning by UPLC-MS/MS

Zhiqiang Kong, Fengshou Dong, Jun Xu et al. · Food Control · 2011 · 89 citations

, , +14

Migration of bisphenol A into canned tomatoes produced in Italy: Dependence on temperature and storage conditions

Sonia Errico, Mariangela Bianco, Luigi Mita et al. · Food Chemistry · 2014 · 85 citations

, , +12

1–5 of 100

Authors

320

  1. RL
    R. L. Merson

    University of California, Davis, United States

    5 publications · 75 citations

    5

    h-index

  2. JR
    J. R. HEIL

    University of California, Davis, United States

    4 publications · 64 citations

    4

    h-index

  3. SC
    Shiguo Chen

    Zhejiang University, China

    4 publications · 123 citations

    4

    h-index

  4. AA
    Adel A. Kader

    University of California, Davis, United States

    4 publications · 111 citations

    4

    h-index

  5. SL
    Sherman Leonard

    University of California, Davis, United States

    4 publications · 64 citations

    4

    h-index

1–5 of 320

Institutions

120

  1. University of California, Davis

    Davis, United States

    9 h-index

    42 publications

    867 citations

  2. Zhejiang University

    Hangzhou, China

    4 h-index

    29 publications

    943 citations

  3. Rensselaer Polytechnic Institute

    Troy, United States

    3 h-index

    3 publications

    111 citations

  4. Institute of Plant Protection

    Beijing, China

    3 h-index

    21 publications

    1.3K citations

  5. Chinese Academy of Agricultural Sciences

    Beijing, China

    3 h-index

    21 publications

    1.3K citations

  6. University of Georgia

    Athens, United States

    3 h-index

    7 publications

    305 citations

  7. Aristotle University of Thessaloniki

    Thessaloniki, Greece

    3 h-index

    8 publications

    132 citations

  8. University of Ghana

    Accra, Ghana

    2 h-index

    5 publications

    100 citations

1–8 of 120

Venues

  1. Journal of Food Science

    JFS · 30 publications · 677 citations

    16

    h-index

  2. Journal of Food Engineering

    5 publications · 98 citations

    5

    h-index

  3. 4

    h-index

  4. Journal of Cleaner Production

    3 publications · 76 citations

    3

    h-index

  5. Food Chemistry

    4 publications · 157 citations

    3

    h-index

1–5